Banana Pudding Rice Krispie Treats

 

 

Banana Pudding Rice Krispie Treats 

Delight in the blissful combination of luscious banana pudding and sticky marshmallows, all enveloped in a crunchy Rice Krispies surprise.

Ingredients :

8 tbsp butter.

6 cups Rice Krispies cereal.

6 ½ cups mini marshmallows (5 cups + 1 ½ cups for mixing in).

1 cup crushed vanilla wafers.

1/4 cup banana pudding mixture (prepared from instant mix).

1 tsp vanilla extract.

Crushed vanilla wafers, marshmallow fluff, and white chocolate (for topping).

Directions :

1. Craft the Banana Pudding: Follow the package directions to prepare the pudding and let it set to a thick consistency.

2. Heat the Butter: Gently melt the butter in a big saucepan over medium warmth.

3. Incorporate the Marshmallows: Stir in 5 cups of marshmallows until they are melted and smoothly incorporated with the butter.

4. Infuse the Flavors: Blend in the vanilla extract and the banana pudding mix, ensuring a unified mix. Take it off the heat.

5. Embrace the Crunch: Gently fold in Rice Krispies, the additional 1.5 cups of marshmallows, and the crushed wafers, mixing thoroughly.

6. Move to the Dish: Evenly distribute the blend in a baking dish lined with parchment—press softly to shape an even layer.

7. Sprinkle and Adorn: Lightly cover with marshmallow fluff and remaining pudding mix. Garnish with extra crushed wafers.

8. Soften the Chocolate: Gradually melt white chocolate in the microwave, stirring till smooth, and drizzle it over the top.

9. Let Them Settle: Allow the treats to cool and solidify before slicing them into delightful squares.

Low-Carb Sautéed Zucchini with Mushroom

 

Low-Carb Sautéed Zucchini with Mushroom

Ingredients:

2 large zucchinis, sliced into half-moons

2 cups mushrooms, sliced

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Directions:

Heat olive oil in a large skillet over medium heat.

Add garlic and sauté for 1 minute until fragrant.

Add the mushrooms and cook for about 5 minutes, until they begin to brown.

Add the zucchini slices and thyme. Season with salt and pepper.

Cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender.

If using, sprinkle with Parmesan cheese and let it melt over the vegetables.

Garnish with fresh parsley before serving.

Cowboy Cookies🍪

 KETO COWBOY COOKIES

Here's a recipe for Keto Cowboy Cookies:

Ingredients:

- 2 cups almond flour

- 1/2 cup coconut flour

- 1/4 cup granulated sweetener (such as Swerve or Erythritol)

- 1/4 cup melted coconut oil

- 2 large eggs

- 1 teaspoon vanilla extract

- 1/2 cup chopped walnuts

- 1/2 cup chocolate chips (sugar-free)

- 1/2 cup shredded coconut

- Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, combine almond flour, coconut flour, and granulated sweetener.

3. In a separate bowl, whisk together melted coconut oil, eggs, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until combined.

5. Fold in chopped walnuts, chocolate chips, shredded coconut, and salt.

6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.

7. Bake for 10-12 minutes or until lightly golden.

8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Low Carb 3-Ingredient Chicken Patties

 

Low Carb 3-Ingredient Chicken Patties

Ingredients:

- 1 pound ground chicken

- 1 large egg

- 1/2 cup shredded cheese (like cheddar)

- Salt and pepper, to taste

Directions:

1. Preheat your skillet over medium heat and give it a nice coat of non-stick spray or a swipe of olive oil.

2. While the skillet is warming up, grab a bowl and combine the ground chicken, egg, and cheese. If you're feeling fancy, sprinkle in some salt and pepper here too.

3. Once everything is mixed well, form the mixture into patties - you should get about 4 good-sized ones, but hey, you do you.

4. Gently place the patties in the preheated skillet and cook them for about 5 to 6 minutes per side. You're looking for that golden-brown crust and internal temperature to reach 165°F – safety first, folks!

5. Once cooked through, remove the patties from the skillet and let them rest on a paper towel - just in case they're feeling a little greasy.

6. Serve them hot and enjoy the feeling of being both a responsible adult and a kitchen rockstar.

Servings: Makes about 4 servings

Shrimp Scampi with Angel Hair Pasta

Shrimp Scampi with Angel Hair Pasta

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

For the Shrimp Scampi:

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 tablespoons olive oil

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

1/2 cup dry white wine or chicken broth

Juice of 1 lemon

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

For the Pasta:

8 ounces angel hair pasta

Salt, for the pasta water

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.

Prepare the Shrimp Scampi:

3. In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbly.

4. Add the minced garlic and red pepper flakes (if using). Cook for about 1 minute, or until the garlic is fragrant but not browned.

5. Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.

6. Remove the shrimp from the skillet and set aside.

7. Pour the white wine (or chicken broth) into the skillet and cook for 2-3 minutes, allowing it to reduce slightly.

8. Stir in the lemon juice and return the shrimp to the skillet. Cook for an additional 1-2 minutes, or until the shrimp are heated through and coated in the sauce.

9. Stir in the chopped parsley.

Combine and Serve:

10. Toss the cooked angel hair pasta in the skillet with the shrimp and sauce until well coated.

11. Divide the pasta and shrimp among serving plates.

Serve:

12. Garnish with additional parsley and a lemon wedge if desired.

Tips:

For a richer sauce, you can add an extra tablespoon of butter just before serving.

Make sure not to overcook the shrimp; they cook quickly and become tough if overdone.

For added flavor, consider grating some Parmesan cheese over the top before serving.

Enjoy your delicious Shrimp Scampi with Angel Hair Pasta! 

chicken and biscuit bake

 

Chicken Bubble Biscuit Bake Casserole

Savory Chicken Biscuit Casserole Delight

This delicious Chicken Bubble Biscuit Bake Casserole is the perfect comfort food for any day of the week. With tender chicken, fluffy biscuits, and a creamy sauce, it’s sure to become a family favorite.

Ingredients:

2 cups cooked chicken, shredded

1 can (10.5 oz) condensed cream of chicken soup

1 can (10.5 oz) condensed cream of mushroom soup

1 cup sour cream

1 cup shredded cheddar cheese

1 can (16.3 oz) refrigerated biscuits, quartered

1/2 cup milk

1/4 cup butter, melted

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 tablespoon chopped fresh parsley for garnish (optional)

Directions:

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

In a large bowl, combine the cooked chicken, cream of chicken soup, cream of mushroom soup, sour cream, shredded cheddar cheese, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Add the quartered biscuits to the bowl and gently stir to coat them in the chicken mixture.

Pour the mixture into the prepared baking dish, spreading it out evenly.

Drizzle the melted butter over the top of the casserole.

Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through.

Remove from the oven and let it cool for a few minutes before serving.

Garnish with chopped fresh parsley, if desired, and serve warm.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Kcal: 450 per serving | Servings: 6

Zesty Lemon Meringue Pie Cannolis

 

 Zesty Lemon Meringue Pie Cannolis 

Ingredients:

For the Cannoli Shells:

2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended)

1 egg (for egg wash) 

1 teaspoon water (for egg wash) 

For the Filling:

¾ cup lemon curd 

½ cup marshmallow fluff 

1 cup frozen whipped topping, thawed 

1 teaspoon fresh lemon zest (optional) 

For Garnish:

1 teaspoon powdered sugar 

Directions:

Prepare the Oven and Pan:

 Preheat your oven to 425°F (218°C). Let the pie dough thaw for about 10 minutes.

 Lightly spray 8 metal cannoli forms with non-stick cooking spray.

Creating the Shells:

 On a floured surface, unroll the pie crust and cut out four 4 ½-inch circles from each crust.

Whisk together the egg and water to create the egg wash. Wrap the dough circles around the cannoli forms, sealing the edges with the egg wash.

Freeze the wrapped forms for 10 minutes, then place them on a parchment-lined baking sheet and bake for 10-12 minutes until golden brown. Allow them to cool completely before removing the shells from the forms.

Filling Preparation:

In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the whipped topping and lemon zest.

Refrigerate the filling until ready to assemble.

Assembly:

 Pipe the chilled lemon filling into the cooled cannoli shells.

 Dust with powdered sugar just before serving.

Serving Suggestions:

 Arrange the cannolis on a platter garnished with lemon slices and fresh mint leaves. Serve with lemonade or a glass of sparkling wine for a refreshing treat.